Choose thick stovepipe meat (the meat is thick, which can lock the soup and taste better when fried), wash it and cut it into large pieces.

Secondly, curing. Specific seasoning: honey (or white sugar can also be boiled in water), soy sauce, cooking wine, salt, pepper, peanut butter (or a little sesame sauce), a little chicken essence and Chili powder, and marinate for 30 minutes. The meat baked in this way is full of flavor and bright color. )

Finally, pour oil into the pot, not too much. After the oil is heated, fry it on both sides with medium and small fire for 5 to 7 minutes (according to personal preference, you can fry it for 6 minutes if you like it tender; Otherwise fry for 8 to 9 minutes.